Description
| A vibrant, Thai-inspired quinoa salad loaded with crunchy veggies, protein-rich quinoa, and a creamy peanut dressing. It’s vegan, gluten-free, and bursting with sweet, savory, and zesty flavors. |
Ingredients
Salad Base:
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1 cup quinoa, rinsed
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1 ½ cups shredded cabbage (red and/or green)
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1 carrot, grated or julienned
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1 red bell pepper, sliced thin
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½ cup edamame (or chickpeas)
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2 green onions, sliced
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⅓ cup roasted peanuts or cashews
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Optional: fresh cilantro, Thai basil, or mint
Thai Peanut Dressing:
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¼ cup natural peanut butter
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2 tbsp soy sauce or tamari
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1 tbsp maple syrup or honey
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1 tbsp lime juice
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 clove garlic, minced
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1 tsp fresh ginger, grated
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1–2 tbsp warm water (to thin as needed)
Instructions
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Cook the quinoa: In a pot, combine rinsed quinoa with 2 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes. Let rest for 5 minutes, then fluff and cool.
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Prepare the vegetables: Shred cabbage, grate carrots, slice bell pepper and green onions, and chop herbs and nuts.
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Make the dressing: In a bowl, whisk all dressing ingredients until smooth and creamy. Thin with warm water if needed.
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Assemble: In a large bowl, mix cooled quinoa with the vegetables. Pour dressing over and toss to combine.
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Serve: Garnish with extra peanuts and herbs. Serve chilled or at room temperature.
Notes
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Meal prep friendly: Store dressing separately if prepping ahead.
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Spice it up: Add sriracha or Thai chilies to the dressing.
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Protein options: Add grilled tofu, chicken, or shrimp for a protein boost.
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Nut-free: Use sunflower seed butter and roasted seeds instead of peanuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Boiling, Chopping, Mixing
- Cuisine: Thai-Inspired, Fusion
Nutrition
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 14g